DELICIOUS LEMON AND MINT BOMB 😍😋
1 cup whole milk (tea)
1 bunch of fresh mint leaves
300g chopped Melken Harald White Chocolate
¼ cup (tea) juice of 1 lemon (50 ml)
500g milk chocolate
Method of preparation:
Filling: Boil the milk with the mint leaves over very low heat until reduced by half. Tampe and book. Melt the white chocolate in the microwave on medium power (50%) for about 3 minutes, stirring every minute, until the chocolate is completely melted.
Add the lemon juice and then the boiled and strained milk. Mix well until you get a smooth and homogeneous cream. Put it inside the pastry bag and take it to the fridge until it’s firm.
Cone: chop and melt the milk chocolate in the microwave on medium power (50%) for about 3 minutes, stirring every minute, until it is completely melted. The temperature should reach 45°C to 50°C. Temper by pouring the chocolate onto a marble stone (very clean and dry) and, with the help of 2 spatulas, move it from side to side until it cools down and reaches a temperature of 28°C to 29°C.
Fill a candy mold with the chocolate and tap it a few times to eliminate air bubbles. Then turn it over the refractory to drain the excess.
Take the mold to the fridge to dry for a few minutes. Fill the mold cavity with the filling.
Cover with the tempered chocolate and apply acetate to give uniformity to the bonbons.
Remove excess chocolate with a spatula and return to the fridge for about 20 minutes, or until the mold is opaque, indicating that the bonbons can be unmoulded. Unmold, accommodate them in paper boxes and assemble gift boxes.